Sweet Potato Noodles with Shrimp and Thai-Style Almond Sauce

Smarter carbs are easy with the handy spiralizer--it works like a pencil sharpener to create long strands of veggies. Find the tool at kitchen stores and amazon.com. Spiralized veggies are showing up everywhere--in salads, in place of pasta, and even in desserts. These sweet potato "zoodles" transform a traditional pad thai recipe into a fun twist on a weeknight favorite. The best news? This recipe comes together in 20 minutes, making it a go-to for any busy weeknight. Break out your spiralizer, get the family involved, and get cooking on your new favorite recipe featuring the best of fall flavor.

Ingredients

2 medium sweet potatoes (about 10 oz. each), peeled

2 tablespoons reduced-sodium soy sauce

2 tablespoons almond butter or peanut butter

1 1/2 tablespoons fresh lime juice, divided

1 tablespoon minced fresh garlic, divided

2 teaspoons minced peeled fresh ginger, divided

1 teaspoon honey

1 teaspoon Sriracha chili sauce

1 teaspoon toasted sesame oil

2 tablespoons olive oil, divided

1 pound medium shrimp, peeled and deveined

1/2 pound Brussels sprouts, shaved

1/4 cup thinly sliced green onions

2 tablespoons coarsely chopped dry-roasted almonds

Nutritional Information

Calories 381

Fat 15.2g

Satfat 1.9g

Monofat 9g

Polyfat 2.9g

Protein 23g

Carbohydrate 41g

Fiber 8g

Cholesterol 143mg

Iron 3mg

Sodium 594mg

Calcium 175mg

Sugars 10g

Est. added sugars 2g

Calories 381

Fat 15.2g

Satfat 1.9g

Monofat 9g

Polyfat 2.9g

Protein 23g

Carbohydrate 41g

Fiber 8g

Cholesterol 143mg

Iron 3mg

Sodium 594mg

Calcium 175mg

Sugars 10g

Est. added sugars 2g

How to Make It

Step 1

Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.